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Chicken Cream Cheese Croissants

Delicious and easy-to-make Chicken Cream Cheese Croissants wrapped in flaky croissant dough, perfect for breakfast, brunch, or snacks.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 2 cups Shredded Chicken You can use rotisserie chicken to save time.
  • 1 can Cream Cheese, softened (8 oz)
  • 1 bunch Green Onions, chopped
  • 1/4 cup Bell Pepper, chopped and diced
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 2 tablespoons Butter, softened
  • 2 tablespoons Milk
  • 1 Egg (optional) For brushing over croissants.
  • 1 cup water or Chicken Broth For making shredded chicken.
  • 2 pieces Chicken Breasts
  • Crushed garlic (to taste)
Croissant Dough
  • 2 cans Croissants Unroll for making the croissant wraps.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C).
  2. In a bowl, mix cream cheese and butter until blended. Add milk and mix until combined.
  3. Stir in shredded chicken, diced green onions, diced bell pepper, salt, and pepper.
  4. Unroll one tube of croissants on a cutting board. Pinch the cut lines to make 4 rectangles from the 8 croissants.
  5. Place 1/4 cup of the mixture in the center of each croissant rectangle. Bring corners together and pinch to close.
  6. In a separate bowl, whisk the egg and brush it over each croissant (optional).
Baking
  1. Bake for 13-15 minutes until golden brown. Remove from oven and serve.
Making Shredded Chicken
  1. Place 1 cup of water or chicken broth in the bottom of the Instant Pot.
  2. Place 2 chicken breasts on a trivet and sprinkle with salt, pepper, and crushed garlic.
  3. Close the lid, ensure the pressure valve is closed, set on Manual Pressure Cook High for 18 minutes, then allow a 20-minute natural release.
  4. Remove chicken, shred with forks, and use or freeze for later.

Notes

Best served warm. Pair with a fresh salad or fruit. Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months. Feel free to add other vegetables or spices as desired.